Grilled Turkey Breast Salad with Quinoa and Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Citrus Vinaigrette

Savor a refreshing, protein-packed salad featuring perfectly grilled turkey breast paired with fluffy quinoa, crisp mixed greens, and creamy avocado, all dressed in a bright citrus vinaigrette. This dairy-free, gluten-free meal is designed to be anti-inflammatory while delighting your palate with a balance of savory and tangy flavors.

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NUTRITION

585kcal
Protein
50.4g
Fat
27.6g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

3/4 cup cooked Quinoa

2 cups Mixed Greens

1/4 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Orange Segments

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast with salt and black pepper. Grill for about 5-6 minutes per side or until fully cooked and juices run clear. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork when done.

  • 4

    In a large bowl, combine mixed greens, cooked quinoa, avocado (diced), and orange segments.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, a pinch of salt, and pepper to create the citrus vinaigrette.

  • 6

    Slice the grilled turkey breast into strips and add to the salad.

  • 7

    Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.

Grilled Turkey Breast Salad with Quinoa and Citrus Vinaigrette

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Turkey Breast Salad with Quinoa and Citrus Vinaigrette

YOUR SOLIN GENERATED RECIPE

Grilled Turkey Breast Salad with Quinoa and Citrus Vinaigrette

Savor a refreshing, protein-packed salad featuring perfectly grilled turkey breast paired with fluffy quinoa, crisp mixed greens, and creamy avocado, all dressed in a bright citrus vinaigrette. This dairy-free, gluten-free meal is designed to be anti-inflammatory while delighting your palate with a balance of savory and tangy flavors.

NUTRITION

585kcal
Protein
50.4g
Fat
27.6g
Carbs
47.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Turkey Breast

3/4 cup cooked Quinoa

2 cups Mixed Greens

1/4 medium Avocado

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

2 tbsp Orange Segments

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your grill to medium-high heat.

  • 2

    Season the turkey breast with salt and black pepper. Grill for about 5-6 minutes per side or until fully cooked and juices run clear. Once cooked, let it rest for a few minutes before slicing.

  • 3

    Meanwhile, prepare the quinoa according to package instructions if not already cooked. Fluff with a fork when done.

  • 4

    In a large bowl, combine mixed greens, cooked quinoa, avocado (diced), and orange segments.

  • 5

    In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, a pinch of salt, and pepper to create the citrus vinaigrette.

  • 6

    Slice the grilled turkey breast into strips and add to the salad.

  • 7

    Drizzle the vinaigrette over the salad and toss gently to combine. Serve immediately.